My Pumpkin Pecan Pie is a much lighter, less cloying and more natural but no less delicious version of the classic pecan pie! Kiss your corn syrup goodbye (I have long since banished it) and enjoy making this pecan pie filling and many other goodies with agave syrup. Gluten-Free friendly to boot!
This pecan pie recipe yields a 12-inch pie, or 2 9-inch pies, so for the days you are serving a smaller group, make 2 pecan pies: Serve one pecan pie, freeze one: You’ll be mighty happy to get it out at your next gathering!
- 2 1/4 cups flour (Gluten-free: Use rice flour)
- Pinch salt
- 3/4 cup natural margarine (health food stores), cold
- 3 to 4 tablespoons ice water
- 2 cups canned pumpkin puree (not pumpkin pie mix)
- 2 tablespoons dark brown sugar or sucanat
- 1/2 cup soy milk, mixed with 1 tablespoon lemon juice
- 2 eggs
- 2 teaspoons cinnamon
- Good pinch nutmeg
- Good pinch salt
- 3/4 cup dark agave syrup
- 1/2 cup packed dark brown sugar or sucanat
- 3 eggs
- 1/4 cup oil
- 3 tablespoons rum or bourbon (liquor stores)
- 1 1/3 cups pecans
Preheat oven to 425 degrees.
Make the crust: Pulse the flour, salt and margarine in the food processor until mixture resembles coarse meal. Add ice water and process just a few more seconds. Roll out the dough to a 14 circle, and place in 12 inch (or 2 9-inch) springform pie pan. Crimp the edges all around.
Mix pumpkin ingredients thoroughly in a bowl, and pour over evenly the crust. Mix the pecan mixture thoroughly and spoon carefully over the pumpkin mixture. Bake 20 minutes. Reduce the oven heat to 350 degrees, and bake 20 to 30 more minutes, until the filling is slightly puffed.